Looking for a way to keep your family from scarfing snacks while dinner is being prepared?
This basic bruschetta recipe takes only a few minutes to prepare and is a perfect appetizer for guests or famished family members.
While staying with friends a few years back, they planned an amazing dinner and we wanted to contribute by whipping up a quick appetizer. In an effort to feed our generous hosts something delicious while they cooked, we quickly prepared a simple bruschetta appetizer for everyone to
It was a hit, and the perfect answer to a fresh, easy, scrumptious appetizer.
There are innumerable ways to prepare a good bruschetta, the key is always in the quality of ingredients. Good quality vinegar and olive oil is always a must. Don’t cut corners with the tomatoes either. They must be fresh tomatoes (non-refrigerated taste best), and we prefer heirloom varieties .
- 1 fresh sourdough baguette (where to buy sourdough starters)
- 4 vine ripened tomatoes, diced
- 1/8 of a red onion, finely diced
- 1 handfull of fresh basil, chopped
- 4-5 oz. of Feta cheese, crumbled (where to buy cheese making kits)
- 1 tablespoon red wine vinegar (find it here)
- 2 tablespoons extra virgin olive oil (where to buy unrefined organic olive oil)
- sea salt to taste (where to buy unrefined sea salt)
- In a medium mixing bowl combine tomatoes, onion, basil, cheese, vinegar, olive oil, and salt. Gently stir to combine. Set aside.
- Cut baguette on a diagonal into several slices. Arrange on cookie sheet and brush with olive oil.
- Place baguette slices under a preheated broil for 1-2 minutes or until golden brown. (Avoid overcooking the bread to ensure it’s the perfect combination of chewy and crunchy.)
- Remove bread from oven and spoon a few tablespoons of tomato mixture over each baguette slice. Garnish with more Feta cheese and basil if desired. Serve immediately.
Bruschetta is versatile so be creative
Don’t confine bruschetta to filling the appetizer role. It can be served on its own as a fabulous light lunch. You can bring a baguette and the tomato mixture along on a fall hike to feed several people. You might miss the warmth of the broiled bread, but a crusty loaf and a bowl full of tomato mixture packs well. For a side dish, think about serving bruschetta alongside a savory soup or a pasta dish.
We’re looking forward to a few more rounds of this bruschetta appetizer to use up the last tomatoes we’ll receive in our CSA, and sweet basil from our plant that’s still hanging on.
Do you have a favorite variation on bruschetta?